Dairy-Free Lemon Chicken Piccata with Zucchini Noodles
A light and flavorful dairy-free take on the classic Italian dish, featuring tender chicken breasts in a bright lemon-caper sauce, served over zucchini noodles.
Ingredients
- about 113 g Chicken breasts
- 1/4 cup All-purpose flour
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Olive oil
- 2 small Shallots
- 3 cloves Garlic cloves
- 1/2 cup Dry white wine
- 1/2 cup Chicken broth
- 1/4 cup Lemon juice
- 2 tbsp Capers
- 2 tbsp Dairy-free butter substitute
- 4 medium Zucchini
- 2 tbsp Fresh parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Pound chicken breasts to 1.27 cm thickness. Mix flour, salt, and pepper on a plate. Dredge chicken in flour mixture.
- 2Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
- 3Add minced shallots and garlic to the skillet and cook for 1 minute, until fragrant. Deglaze the pan with white wine, scraping up any browned bits.
- 4Add chicken broth, lemon juice, and capers to the skillet. Bring to a simmer and cook for 5 minutes, until the sauce has slightly reduced.
- 5Stir in dairy-free butter substitute until melted and incorporated. Return chicken to the skillet and coat with sauce.
- 6Use a spiralizer to create zucchini noodles. Saute the zucchini noodles in a separate pan for 2-3 minutes until tender-crisp.
- 7Serve chicken piccata over zucchini noodles, garnished with fresh parsley.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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